"I think the chapters are detailed and well organized. The subject matter is appropriately covered and the text easy to read." - Andrea White-McNeil, Master of Hospitality Management (M.H.M.), Assistant Professor, Daytona Beach Community College
"I think the book is very useful because it teaches future food service workers the importance of purchasing and the many facets that are associated with it." - Jacqueline L Baldwin, CEC, District Chef, Sodexho Campus Services, Rensselaer Polytechnic Institute
Product Description
Modern Foodservice Purchasing combines the requisite information on foodservice purchasing and storeroom operations, along with financial stewardship. This comprehensive resource brings the four most important foundations in foodservice purchasing under one cover: market and distribution systems, storeroom operations, cost controls and comprehensive product information. In addition, this book covers present-day issues like theft and security, legal and regulatory compliance, and scientific applications like aquaculture and genetically modified organisms (GMOs). This book is packed with useful charts and color photos of the most frequently used products in foodservice. Perfect for use by chefs and culinary educators alike, it’s a must have for any serious culinary professional’s personal library.
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